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Espresso Martini Cookies

Indulgent Espresso Martini Cookies for Your Sweet Escape

These Espresso Martini Cookies blend rich chocolate and espresso flavors with a boozy Bailey’s frosting, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1.5 cups all-purpose flour substitute with wheat flour or gluten-free blend if desired
  • 2 tablespoons cornstarch enhances tenderness
  • 0.5 cups black cocoa powder rich chocolate flavor
  • 0.5 teaspoon baking soda leavening agent
  • 1 teaspoon espresso powder optional for non-coffee version
  • 1 pinch salt enhances sweetness
  • 0.5 cups unsalted butter (softened) at room temperature
  • 0.5 cups granulated sugar for sweetness
  • 0.5 cups light brown sugar contributes to chewy texture
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract adds depth of flavor
For the Bailey’s Frosting
  • 0.5 cups unsalted butter (for frosting) softened for smooth texture
  • 2 cups confectioner's sugar for sweetness and thickness
  • 1 teaspoon espresso powder (for frosting) optional
  • 0.25 cups Bailey’s Irish Cream star flavor component
  • 0.5 cups heavy whipping cream to achieve frosting consistency
For Decoration
  • 1 tablespoon unsweetened cocoa powder (for dusting) mimics espresso martini presentation
  • 3 pieces coffee beans (for garnish) traditional decoration

Equipment

  • Mixing bowl
  • Cookie scoop
  • Baking sheet
  • Parchment paper
  • Wire Rack

Method
 

Step-by-Step Instructions for Espresso Martini Cookies
  1. In a large mixing bowl, whisk together all-purpose flour, cornstarch, black cocoa powder, baking soda, espresso powder, and salt.
  2. In another bowl, beat softened unsalted butter with granulated sugar and light brown sugar until creamy, about 3-4 minutes. Add an egg and vanilla extract, mixing until combined.
  3. Gradually incorporate the dry ingredients until just blended.
  4. Cover the bowl with plastic wrap and chill the dough for at least 30 minutes.
  5. Preheat your oven to 350°F (175°C) while the dough chills.
  6. Remove the dough from the fridge, scoop out tablespoons of dough, and roll them into balls. Flatten each slightly on a lined baking sheet.
  7. Bake in the oven for about 10 minutes or until edges are set and centers are soft. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
  8. In a mixing bowl, beat together softened unsalted butter, confectioner's sugar, espresso powder, vanilla extract, and Bailey’s Irish Cream until smooth, about 2-3 minutes.
  9. Adjust the frosting consistency with heavy whipping cream if too thick.
  10. Spread the frosting over each cookie, dust half with cocoa powder, and place three coffee beans on top for garnish.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 25mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 15mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week, or freeze undecorated cookies for longer storage.

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